Get the taste of meatloaf without the meat. This meatloaf has protein from beans and excellent flavour from fresh vegetables and herbs. You can also make this in a mini versions using mini loaf pan and baked for 20-25 minutes, depending on size.
- 3 tbsp grounded flaxseeds
- ¼ cup water
- 1 cup oats
- 3 cups black beans or 2x 16oz cans
- 1 tsp oil
- 1 onion, diced
- 2 carrots, shredded
- 1 red pepper, diced
- 4 cloves garlic
- ¼ jalapeno, more if you prefer a spicier version
- 2 tbsp chilli powder
- 1 tsp oregano
- ½ cup corn
- salt to taste
Method:
Preheat oven to 180ºC/160ºC for fan oven. Grease the loaf pan.
Combine flaxseeds and water, set aside.
In a food processor, grind ½ cup oats into flour. Set a side in a mixing bowl. Then blend 1½ cup beans into a paste and add into the mixing bowl. Add in remaining oats and beans into the mixing bowl.
Saute onions in oil until soft & translucent about 4-6 minutes. Add carrots, red pepper, garlic and jalapeno. Saute for 4-6 minutes or until soft. Add in chilli powder and oregano. Saute for 2 minutes.
Add cooked veggies, corn and flax mixture into oats and beans and combine well. Season with salt and more chilli powder and oregano if needed.
Add mixture to loaf pan and press to smooth out. Bake for 35 to 45 minutes. Let cool for 10 minutes.
Top with avocado & guacamole if desire.
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